A couple more low carb meals I do regularly from Italy and France. They are both essentially flavourful dips for raw veg.

Bagna Cauda is a warm Italian dip of garlic, anchovy, butter and olive oil for raw veg served in a fondue pan or chafing dish. Normally you also dip bread but I don't miss it if I skip the bread. Traditionally eaten by Piedmont peasants from a small cauldron kept warm on the fireplace, where you scramble eggs in the last of the sauce at the end of the meal.https://umamigirl.com/bagna-cauda-crudites-appetizer/

Grand Alioli is garlicky homemade mayonnaise for dipping raw veg, boiled eggs and blanched prawns. Traditionally the veg includes boiled new potatoes, but I don't miss them if I skip them.https://www.bonappetit.com/recipe/grand-aioli

Makes four six oz servings with around four grams of carbs per serving. Steak sliced into bite size pieces covered with a mushroom, pepper and tomato sauce/gravy. This is my ingredients list. Adjust to suite your needs.